Oreo Cheesecake Bars are little slices of chocolate cookie and cheesecake bliss.
First up, the company that make Oreos does not even know I exist (huff!) so this is not a sponsored post. However, this will be my first recipe post using Oreos, believe it or not. I successfully managed to avoid them for 108 posts. Not because I don’t like Oreos, quite the opposite in fact, I do. Just as much as the next cookie mad person out there. I mean “successfully” in that there are already like one-hundred-bazillion Oreo based recipes out there. I didn’t just want to do something that’s already been done without a very good reason.
So why now, you ask? Because it was a request! Plain and simple. No amount of avoidance will change the fact that people want oreos and Sugar Salt Magic is all about sharing recipes that people want to make. Soooo, when someone requests “something with oreos” (exact words) and others murmur in agreement, I happily oblige. I aim to please, it’s in my nature aaand you’re welcome 🙂
So I threw out the first thing that came to mind, because well, I’d want to eat it. Oreo Cheesecake Bars. I moved onto other ideas but the emphatic “cheesecake, cheesecake” that resulted had me sold. They really are so delicious. I went two rounds with this recipe and the first one kicked my butt. The second round was all me though.
The base is a homemade chocolate cookie dough using dutch processed cocoa. You can definitely use regular cocoa in this recipe but dutched cocoa is the kind the good Oreo people use. It’s different from regular in that it’s darker, richer and less bitter. That dark colour is why Oreos look the way they do.
While it works in this recipe, don’t be tempted to swap regular cocoa for dutch processed in all recipes though as they can give very different results. It’s always best to stick to what the recipe calls for unless it suggests either is ok. If the recipe doesn’t state what cocoa to use, then you are most often better to stick with regular. It’s one of those food sciency things that is explained really well at Serious Eats.
Anyway, the cheesecake layer is vanilla cheesecake using a few simple ingredients. Cream cheese, sugar, egg, sour cream and vanilla. Then, I fold through half a pack of chopped oreos. It’s ultra creamy and I love how the bright white of the cheesecake is such a contrast to the base and topping.
Speaking of, the topping is a little more of the homemade cookie dough, scattered over in clumps and the other half of the chopped oreos pressed in a little.
The whole lot is baked for about 40 minutes and, voila! The perfect little snack with a cuppa! There was a lot of love for these Oreo Cheesecake Bars. I very quickly had requests for the recipe after I served them up at work and that’s always a sign of a good recipe. Oh and I can’t forget the “the best sweet treat I’ve ever eaten” comment. Gotta love that! It’s why I do what I do.
More Bars and Slices…
Oreo Cheesecake Bars
- 1 cup (130g) plain flour
- 1/4 cup (25g) Dutch-process cocoa (you can use normal cocoa)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup (100g) light brown sugar
- 55 g unsalted butter, softened
- 1 ½ tablespoons (30ml) milk (note 1) (note 1)
- ½ teaspoon vanilla extract
- 250 g (9oz) cream cheese, softened
- 1/3 cup caster (superfine) sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup light sour cream
- 1 packet oreos, roughly chopped
Preheat the oven to 180C / 350F / 160 fan forced. Line a 8 inch square baking tin with baking paper.
For the cookie base: Sift together the flour, cocoa, baking powder and salt, then add the sugar and mix well. Beat the butter with 1 tablespoon of the flour mix until lightened and creamy. Add half of the flour mix and beat until incorporated. Now add the milk and vanilla and beat until mixed through. Add the remaining flour mix and beat until it forms large crumbs.
Sprinkle two thirds of the cookie dough mix into the bottom of the baking tin, and then press down until the bottom of the pan is totally covered (if you slightly dampen your hands, it will make the job a bit easier, by not sticking to your hands).
For the cheesecake layer: Beat the cream cheese and sugar together until smooth. Now, add the egg and vanilla and beat until fully incorporated (scrape down the sides of the bowl as necessary). Add the sour cream and beat until just mixed through. Add half of the chopped oreos to the cheesecake mixture and fold through, then pour and spread it over the cookie dough base.
Sprinkle over the remaining cookie dough crumbs, then sprinkle over the remaining oreos, pressing them into the mix here and there.
Bake for around 40 minutes or until it is just set in the middle. Refrigerate for about 3 hours before serving.
- I use a standard Australian 20ml tablespoon